Yield: 6-8 cups
BLEND until smooth
- 3/4 cup cashews raw OR roasted
- 1 cup cooked rice
- 2 ½ tsp salt
- 1 Tbsp onion powder
- 1/2 tsp garlic powder
- 7 oz pimento OR one large red bell pepper
- 2 Tbsp cornstarch OR arrowroot powder
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast optional–It gives a nice cheese flavor.
- 2 cups water
ADD after blending
- 1 ½ cups water
BLEND all ingredients together in a blender (except the additional water) until very, very creamy and smooth.
TEST it between your fingers. If it feels gritty, it's not done yet!
POUR into saucepan and use one cup of the extra water to rinse the blender.
COOK on medium-high heat, stirring constantly to keep it from sticking or burning.
BRING it to a boil and keep it boiling for 2 minutes.
ADD remaining water as needed. It will thicken more as it cools.
POUR into jar or glass container with lid and keep lid on to prevent it from lumping.
SERVE hot or refrigerate for later use.
If you don’t have any cooked rice on hand, leave it out and just increase the cashews by about 1/2 cup. You’ll probably need less water, also.